Mediterranean Chicken Breast Recipe with Gigante Beans and Homemade Garlic Chips

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Looking for a new chicken breast recipe that's simple, delicious, and impressive? This Mediterranean chicken breast recipe fulfills all three.

Seared chicken breasts are served atop a combination of pan-roasted cherry tomatoes and gigante beans--creamy, enormous white beans that just begin to break down to create a thick gravy for the dish, and sprinkled with homemade garlic chips.

They may look impressive, but the truth is that these garlic chips couldn't be simpler to make. Fresh garlic is key for sweet garlic chips that lose any trace of bitterness. Before the fresh garlic has sprouted, it remains wonderfully mild. You can use regular garlic in a pinch, though you may want to use a bit less so that you won't overpower the other flavors in the dish.

mediterranean chicken 2

Mediterranean Chicken Breast Recipe with Gigante Beans and Homemade Garlic Chips

Serves 2

Ingredients

  • 1 tablespoon olive oil
  • 2 chicken breasts
  • 1 pint cherry tomatoes (combination of red and yellow)
  • 2 cups cooked gigante beans (or other white beans)
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup canola oil
  • 3 cloves fresh garlic
  • salt and pepper
  • fresh basil

Directions

Heat a pan over high heat. Season the chicken breasts with salt and pepper. Add the olive oil to the pan, and when it just starts to smoke, add the chicken. Sear on both sides for about 2 minutes, then remove and set aside.

Add the cherry tomatoes to the pan. Cook them, watching them carefully, until their skins begin to blister. Add a glass of water and reduce the heat. Season with salt and pepper, and cook until saucy and reduced, about 15 minutes.

Drain the beans and add them to the tomatoes. Continue cooking over low heat, adding more liquid as needed.

Meanwhile, prepare the garlic chips. Peel the cloves of fresh garlic and slice them as thinly as possible, either with a sharp knife or with a mandoline. Place the chips into a dry pot in one even layer, and carefully pour the canola oil over them. Place over medium heat and cook until just golden brown. Drain on paper towels and set aside until ready to use.

When the tomatoes and beans have cooked together for between 10 and 15 minutes, stir in the extra-virgin olive oil and a touch more water, if the tomatoes have begun to stick. Add the chicken to the pan and cover with a lid. Cook over low heat for an additional 15 minutes, until the chicken is cooked through.

Serve the chicken on top of the bean and tomato mixture, seasoned with fresh basil and sprinkled with the garlic chips.

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Images by Emily Monaco

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